Whisky Balls

Make sure no water gets into the chocolate, otherwise it can seize.

Add the whisky gradually so the mixture doesn't become too wet.

For more flavor, briefly toast the nuts in a dry pan and let them cool completely.

This works best with a sturdy spoon or with your hands (disposable gloves help prevent sticking).

If the mixture becomes too firm, let it sit at room temperature for 5 minutes.

Occasionally rinse your hands with cold water and dry them well — this makes the balls easier to form.

The coconut fat makes the coating more fluid and gives a nice shine.

Use a fork to dip and tap it on the edge of the bowl so the coating becomes evenly thin.

Only dust them once the chocolate is dry so the cocoa doesn't leave spots.

They stay best in a well-sealed tin, separated in layers with baking paper.